Whole Grain Buttermilk Biscuits

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1 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour, plus extra for kneading
3 tablespoons wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup low-fat buttermilk
How to make Whole Grain Buttermilk Biscuits


Preheat the oven to 400 F. Have ready an ungreased nonstick baking sheet.

In a large bowl, combine the flours, wheat germ, baking powder, baking soda and salt. Whisk to blend. Add the butter to the flour mixture.

With a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Add the buttermilk and stir just until a moist dough forms.

Don't overmix. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Turn the dough out onto a generously floured work surface and, with floured hands, knead gently for 6 to 8 times until smooth and manageable.

Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Using a 2 1/2-inch round biscuit cutter dipped in flour, cut out biscuits.

Cut close together for a minimum of scraps.

Gather the scraps and roll out to make additional biscuits.

Place the biscuits about 1 inch apart on the baking sheet.

Bake until the biscuits rise to twice their unbaked height and are lightly golden, 8 to 10 minutes. Serve hot.
Posted By: Kishwar Shah, Lahore

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